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Classic Succotash

Southern Living Succotash - fresh corn, lima beans or edamame and cherry tomatoes. Might use more dill and chives without thyme since it can overpower other flavors. I used less bacon grease and butter and it was still yummy! Will add creole seasoning next time too! June 2015

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from Better Homes and Gardens

Classic Succotash

TRIED & TRUE! Classic Succotash Recipe by famous southern chef Scott peacock - this is the best recipe I've tried. ~J

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from Martha Stewart

Succotash

First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.

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Silver Dollar City Succotash ~ I wish I was there right now! (This links to the actual recipe posted by the Food Channel)

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